Weekly Update: Hill Climb and Taste Our Best Are Almost Here

Weekly Update: Hill Climb and Taste Our Best Are Almost Here https://wahospitality.org/wp-content/uploads/2016/10/WashingtonHospitalityWeekly_WebsiteImage2016.jpg

Hill Climb and Taste Our Best Are Almost Here, Feb. 6

Hill Climb and Taste Our Best are just four days away on Feb. 6. Use your mobile device to make things a breeze during the event. Download the Washington Hospitality Events app – your indispensable tool to guide you through Hill Climb. The Washington Hospitality Association organizes Hill Climb to give hoteliers and restaurant operators an opportunity to interact one-on-one with legislators. Throughout the day, members meet with lawmakers to communicate the state of the hospitality industry and all that local businesses face each year. The Government Affairs team does all the work, from setting appointments with legislators to providing simple-to-read talking points for members to use during their meetings. Later in the evening, the Taste Our Best legislative reception brings together the people of the hospitality industry and legislators for a night of great food and the finest beers and wines. This relaxed environment gives industry leaders a chance to socialize with other industry leaders and visit with the state’s elected representatives. If you have forgotten to register for this important event, contact Katie Doyle.


Tourism Bill Goes to House Fiscal Committee

This summer the Washington Hospitality Association participated in a stakeholder group that resulted in House Bill 1123 and its companion Senate Bill 5251. Washington Hospitality Association State Government Affairs Manager Morgan Hickel testified in support of this legislation on Jan. 25. An amended version of the bill was passed from the policy committee on Jan. 26 and the legislation will now go to a House fiscal committee. Without this legislation, Washington is the only state in the nation without a statewide tourism marketing program. For more information, contact Stephanie McManus.


Washington Hospitality Magazine’s February Issue on Its Way to Your Mailbox

Washington Hospitality Magazine’s February issue is out. It is an in-depth look at restaurant and hotel trends. It should reach you within the next few days.


Seattle and King County: What’s with the Curve?

Seattle & King County Public Health Department’s new restaurant grading system includes scoring on a curve that the department says is “critical to delivering an accurate and fair rating.” The curve means the rating system communicates, within each zip code and permit type, the restaurants that practice the best food safety beyond meeting the minimum standard. Adjusting by zip code and using four inspections is the fairest and most accurate way to show how a restaurant is performing. These two things reflect how well a restaurant performs on inspections over time, also account for the slight differences among inspectors’ inspection styles. Learn more.

Spokane Chapter Recognizes the Best in Local Hospitality Industry

More than 140 hospitality professionals gathered together to recognize some of the top employees and owners in the Spokane region. On Jan. 24, eight awards were given for titles varying from Supplier Person of the Year to Fine Dining Restaurant of the Year. This year’s winners: Food Services of America (Supplier Company of the Year), Noodle Express (Quick Service Restaurant of the Year), The Yards Bruncheon (Casual Dining Restaurant of the Year), The Wandering Table (Fine Dining Restaurant of the Year), Zachary Hawkins – King Beverage (Supplier Person of the Year), Jennifer Carroll – Azteca Mexican Restaurants (Front of the House Person of the Year), Lexi Davidson – Zona Blanca (Back of the House Employee of the Year) and Craig Denney – The Gilded Unicorn (Bartender of the Year). Congratulations to all!


No Child Sleeps Outside campaign raises $4.5 million

The Seattle Restaurant Alliance honored for “Quieting growing tummies while nourishing bodies and souls.” Businesses and individuals across King County came together this past holiday season to support the annual No Child Sleeps Outside campaign to address the crisis of hundreds of families and children sleeping outside in King County. With contributions from more than 50 local businesses, organizations, foundations and thousands of people who gave online and in more than 200 local Starbucks stores, Mary’s Place – the region’s largest family emergency shelter provider – raised a record $4.5 million in about 30 days. Learn more here.


Terminating Employees: Best Practices

Watch the newest video in our Advisory Network series! Ricky Carroll, HR manager at Personnel Management Systems, tells you what the law requires and how to protect yourself legally when terminating an employee. If you want to watch all of the videos from the Advisory Network, you can find them here.


Subscribe to Our New YouTube Channel

The Washington Hospitality Association has a shiny new YouTube channel! This is where we regularly post our biweekly two-minute news updates, Advisory Network videos, footage from events and other resources to help you succeed. Take a moment to subscribe and stay informed on all our latest releases.


Vivi Pizzeria and Shelburne Inn on DineNW Radio Show – Listen Online!

Don’t miss this week’s DineNW radio show, now online. Co-hosts Andy Cook and Paul Schlienz kick off the show with an interview with Tanya Fraioli, owner of Vivi Pizzeria, in Woodinville. Ross Boylan then joins Paul to chat with David Campiche, owner of the Shelburne Inn on the Long Beach Peninsula.


Eye on Hospitality: Women Blazing Trails in Hospitality Industry

As we gear up for Women’s History Month, coming in March, it’s a good time to reflect on the immense progress and major contributions have made to the hospitality industry. “There are more women in restaurant management and ownership positions than virtually any other industry,” Dawn Sweeney, president and CEO of the National Restaurant Association, said. She added that restaurants provide “opportunities to women of all ages and at all stages of their careers, from owners to managers to college students to retirees.” Read more…